Bacterial populations remain stable despite cleaning efforts in ready-to-eat food facilities, according to researchers.

Scientists from the Quadram Institute and UK Health Security Agency (UKHSA) are working on how Listeria persists in ready-to-eat (RTE) food production environments.

Researchers hope that understanding how Listeria survives in these environments could inform better

Continue Reading Scientists study Listeria survival in food factories

Researchers have raised questions about the threat Yersinia enterocolitica poses to public health.

The study, involving the Quadram Institute, University of East Anglia, and the UK Health Security Agency (UKHSA) found diverse populations of Yersinia enterocolitica on foods.

The number of yersiniosis cases is low, but it is likely there

Continue Reading Yersinia findings in UK prompt call for better surveillance

According to a study, the Salmonella prevalence on tested foods on sale in the United Kingdom was low but highest for imported frozen chicken.

Researchers from the Quadram Institute and the University of East Anglia in England isolated Salmonella from 42 food samples.

Salmonella isolates collected from food using whole genome

Continue Reading Researchers explore the significance of Salmonella-positive foods in the UK.

Salmonella from imported Brazilian poultry doesn’t cause a lot of illnesses in UK consumers, according to a study.

Long-term surveillance data collected in the United Kingdom showed no rise in two types of Salmonella following the increase of these serovars in Brazilian poultry.

Scientists from the Quadram Institute, University of East

Continue Reading Brazilian poultry doesn’t cause many Salmonella infections in UK

Scientists have found half of prawns sampled were contaminated with Vibrio in the United Kingdom but the strains of bacteria identified do not cause severe disease in humans.

Quadram Institute researchers studied Vibrio in prawns in the UK to understand the bacterium’s contribution to human disease and its resistance to
Continue Reading Researchers find Vibrio types in prawns in United Kingdom pose low risk to humans